Abstract: A foam carrier for a dust control agent and a biological control agent is provided to control fugitive dust dissemination and biological activity in bulk/granular solids.

Abstract: A microwaveable mixture useable for preparing a microwaveable popcorn product with the sugar-base flavoring is provided. The mixture includes unpopped popcorn a sweetening blend and a glazing blend. The sweetening blend includes an oil component and a crystalline sugar component. The glazing blend includes oil and corn syrup. Preferred blends, mixtures and methods of use are provided.

Abstract: The present invention relates to a process for producing a flavored, enrobed pasta product, said process comprising: (a) applying a first aqueous composition to pasta; (b) contacting said pasta with an edible coating material to form a coated pasta; (c) applying a second aqueous composition in conjunction with intermixing of the coated pasta; and (d) drying said coated pasta. The present invention further comprises a flavored, enrobed pasta product prepared in accordance with the above-described process.

Abstract: Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered to the nuts in a durable polysaccharide coating. The coated nuts are then subjected to shear mixing, e.g., in a pan coater, during which sucrose syrup is applied to the polysaccharide-coated nuts. Heat is applied to the nuts during shear mixing to remove moisture and to thereby form a crystalline coating, which is then partially melted to form a crystalline-amorphous coating on top of the polysaccharide coating on the individual nuts.

Abstract: A low fat content, seasoned, cereal-based snack food having a low moisture content is produced. An adhesive for the seasoning is an at least partially amorphous form of a mixture of at least one monosaccharide, preferably glucose, and at least one polyhydric, aliphatic, saturated alcohol having 3 to 6 carbon atoms, preferably glycerol. The adhesive is applied to the snack food by direct spraying on the snack food or by encapsulating the adhesive in a fat and blending the encapsulated adhesive with the snack food.

Abstract: A method for preparing flavored unpopped popcorn kernels is disclosed involving dehydrating unpopped popcorn kernels to produce partially dehydrated kernels having retained sufficient moisture for popping and having an increased tendency to absorb an aqueous flavor liquid. Upon coating or soaking the kernels with flavor liquid and drying, popping of the kernels results in a flavored popcorn. The method provides for a low-fat or no-fat popcorn product.

Abstract: Heat stable flavor compositions are disclosed containing a flavor having a free fatty acid as an essential flavor component in a multivalent metal salt as the heat stabilizer for the fatty acid. The flavor is stabilized against development of obnoxious odors upon heating and still provides acceptable taste upon mastication by a consumer. Stabilized cheese flavors are provided. Microwavable foodstuffs and flavors having low molecular weight fatty acids are also stabilized against heat degradation.

Abstract: A method of making a microwave reconstitutionable pizza including coating the outer peripheral edge of the pizza crust with a liquid crust coloring substance, which includes an aqueous solution of an edible dispersion agent and a natural occurring coloring agent which can be coffee, tea, chicory and mixtures thereof.

Abstract: The present invention relates to nuts and nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nuts and nut products have the organoleptic character of full fat nuts and nut products but a much lower calorie content.

Abstract: A feed grain conditioning composition including an aqueous tempering agent including a Yucca extract containing saponin and an antifreeze agent. Preferably, the Yucca extract contains sarsasaponin. The antifreeze agent is preferably selected from the group consisting of calcium chloride and propylene glycol. In a preferred embodiment, the amount of antifreeze agent is sufficient to depress the freezing point of the tempering agent to about -30# F. or less. A method of tempering feed grain by applying the feed grain conditioning composition to feed grain is also disclosed.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.

Abstract: The present invention is directed to a grain conditioner composition for treating grain prior to rolling the grain into flakes so as to cause increased water uptake and gelatinization, wherein the grain conditioner composition of the invention is an aqueous solution of a propylene glycol nonionic surfactant and a water soluble base where the composition has a pH of at least 9.

Abstract: The present invention relates to edible cores, especially nuts (peanuts, cashews, etc.), having a desirable fruit flavoring. More particularly, the invention relates to edible cores which are prepared by coating with an adhesive solution containing a source of fruit flavoring and then roasting, to provide a snack having desired roasted taste and appearance and a fruit flavoring.

Abstract: The invention is a method for coating animal feeds; more particularly a method utilizing a coating composition comprising cane molasses for animal feeds which provides a golden brown color and free-flow characteristics to such feeds. In the method, an animal feed is coated with cane molasses and is separately coated with a composition comprising phosphoric acid, phosphate or polyphosphate salts, or various acids. The resulting coating provides a golden brown color, improves the free-flow characteristics and improves tackiness retention of the feed to which it is applied.

Abstract: A feed grain conditioning composition including an aqueous tempering agent including a Yucca extract containing saponin and an antifreeze agent. Preferably, the Yucca extract contains sarsasaponin. The antifreeze agent is preferably selected from the group consisting of calcium chloride and propylene glycol. In a preferred embodiment, the amount of antifreeze agent is sufficient to depress the freezing point of the tempering agent to about -30.degree. F. or less. A method of tempering feed grain by applying the feed grain conditioning composition to feed grain is also disclosed.

Abstract: Encapsulated corn kernels consisting essentially of kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible wax and thereover with an outer shell comprising an edible polymeric material and an anti-fragility and palatability enhancer; the process of making such encapsulated kernel; and microwaveable pop corn products consisting essentially of the encapsulated corn kernels in a microwaveable package.

Abstract: Edible coatings for protecting perishable foods against spoilage and for significantly extending the life of such foods as fruits and vegetables. A protein derived film is prepared from soybeans, wheat, corn, and mixtures thereof by a process of soaking the grain in water to soften the layer, subjecting the grain-water mixture to the shearing action in a blender to form a milky suspension which is filtered to remove the solids. The residual liquid is heated to denature the higher molecular constituents which are coagulated, allowed to float to the surface, and removed from the denatured proteinaceous solution. The denatured proteinaceous solution is cooled and subsequently employed to coat fruits and vegetable with coatings which function as excellent barriers for preventing the fruits and vegetables from reacting with atmospheric oxygen or carbon dioxide while providing barriers which are permeable to water which precludes their drying out due to dehydration during storage.

Abstract: The invention is a coating for animal feeds; more particularly a coating composition comprising cane molasses for aninmal feeds which provides a golden brown color and free-flow characteristics to such feeds. The invention discloses that when cane molasses or cane molasses/fat is treated with phosphoric acid, phosphate or polyphosphate salts, or various acids, the resulting composition provides a golden brown color, improves the free-flow characteristics, and improves tackiness retention of the feed to which it is applied. Addition of an emulsifier to a cane molasses/fat coating composition eliminates spottiness.

Abstract: Disclosed are puffable gelatinized dough pellets which pop upon microwave heating in a consumer microwave oven. The pellets include an outer skin or casing of sufficient tensile strength to allow buildup of internally generated steam pressure upon microwave heating. Upon sufficient buildup of steam pressure, the skin fails suddenly, allowing the pellet to puff explosively thereby simultaneously causing an audible popping sound. Also disclosed are microwave snack products comprising an expandable microwave popping bag containing a charge of the present microwave poppable pellets. The sound of the popping gives the consumer an audible clue as to the desirable termination of the microwave heating step, which is particularly useful when the pellets are contained within an opaque paper microwave popping bag. Also disclosed are methods for the preparation of the microwave poppable pellets as well as microwave heating methods for snack preparation.

Abstract: The present invention relates to a method of preparing roasted sunflower shells containing seeds having a generally uniform coating of a flavoring agent thereon, which comprises subjecting raw sunflower shells to an elevated temperature, roasting the raw sunflower shells, quenching and coating the roasted sunflower shells after the seeds in the shells have been roasted to a desired degree, with a liquid flavor containing coating solution having a temperature below the roasting temperature. The quenching is carried out by spraying a finely divided liquid flavor containing coating solution onto the roasted sunflower shells while the roasted sunflower shells are at or near a roasting temperature, and while the sunflower shells are being agitated, and thereafter cooling the resulting coated sunflower shells to a temperature below at which the quenching step has been carried out.

Abstract: A liquid feed supplement includes a blend of aromatic flavoring agents in a fat-miscible liquid base and liquid fats. In the preferred form of the invention, the liquid fats are a blend of one source of fatty acids having a carbon chain length between 2 and 21 carbon atoms and a second source of fatty acids having a carbon chain length between 14 and 21 carbon atoms. The best results have been obtained with a propionic acid base solution for the flavoring agents; coconut oil for the first fat source; and a blend of corn and soy oils for the second fat source. The supplement not only increases the production performance, but also overcomes caloric satiety so as to increase total feed intake in monogastrics.

Abstract: Nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by coating raw nuts with an adhesive solution containing honey, followed by a coating of powdered sugar, roasting the coated nuts, preferably in oil, and then applying a coating of a dry mixture of sugar and salt. The adhesive solution employed in the initial coating step preferably comprises a mixture of honey, corn syrup, sucrose, carbohydrate gum and water. The final coating is tightly adherent after roasting.A method of operating the process on a continuous basis is also described.

Abstract: The invention is a coating for animal feeds; more particularly a coating composition comprising cane molasses for animal feeds which provides a golden brown color and free-flow characteristics to such feeds. The invention discloses that when cane molasses or cane molasses/fat is treated with phosphoric acid, phosphate or polyphosphate salts, or various acids, the resulting composition provides a golden brown color, improves the free-flow characteristics, and improves tackiness retention of the feed to which it is applied. Addition of an emulsifier to a cane molasses/fat coating composition eliminates spottiness.

Abstract: An encapsulated food product consisting essentially of a solid comestible completely coated with a substantially uniform outer shell of an edible polymer of a type and of a thickness sufficient to prevent the diffusion of flavor and/or color elements from said comestible into a liquid medium or from said liquid medium into said coated comestible, canned or bottled food products containing the same, and the method of making such products.

Abstract: Disclosed are ready-to-eat cereals of reduced salt content which nonetheless exhibit the salt taste perception of ready-to-eat cereals having conventional salt levels as well as methods of preparing such R-T-E cereals. The methods of preparation comprise: (A) providing R-T-E cereal base pieces fabricated from a cereal composition having a first, reduced salt concentration, (B) topically applying to the cereal base pieces a saline solution comprising sodium chloride and water in sufficient amounts as to apply about 0.5% to 1.5% by weight (dry basis) to form coated cereal pieces, and (C) drying the coated cereal pieces to a final moisture content of less than about 5%.

Abstract: The present invention is directed to a grain conditioner composition for treating grain prior to rolling the grain into flakes so as to cause increased water uptake and gelatinization. The grain conditioner composition of the invention is an aqueous solution of a nonionic surfactant and a water soluble base. The grain conditioning composition of the present invention has a pH of at least 9 and preferably has a pH in the range of from about 9 to about 12.

Abstract: A wild bird feed includes a sunflower heart of chip coated with a hydrophobic coating that includes a corn gluten meal. Additionally, a lipid such as beef tallow is added to the coating. A preferred coating additionally includes glycerin. The invention also includes a process for producing such a feed.

Abstract: A liquid feed supplement includes a blend of aromatic flavoring agents in a fat-miscible liquid base and liquid fats. In the preferred form of the invention, the liquid fats are a blend of one source of fatty acids having a carbon chain length between 2 and 21 carbon atoms and a second source of fatty acids having a carbon chain length between 14 and 21 carbon atoms. The best results have been obtained with a propionic acid base solution for the flavoring agents; coconut oil for the first fat source; and a blend of corn and soy oils for the second fat source. The supplement not only increases the production performance, but also overcomes caloric satiety so as to increase total feed intake in monogastrics.

Abstract: Methods of producing coated, roasted nuts with distinctive honey flavor and golden medium brown roasted nut color comprising coating the nuts a single or successive times with nut coater slurry containing spray dried honey powder, adhesive agent, supplemental sweetener and water, and optionally with a nut coater mixture of modified instant starch and baker's special sugar, and roasting, as well as roasted nuts produced by the described method.

Abstract: A process for impregnating a grain cereal with honey. The honey is added to the grain cereal under specified conditions of oven temperature, rate of air flow through the oven, residence time in the oven, and cooling. The process correlates the maximum amount of honey to be added to the grain cereal with the type of grain cereal used.

Abstract: Encapsulated corn kernels consisting essentially of a kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible wax and thereover with an outer shell of an edible polymer. The process of making such encapsulated kernel; and microwaveable corn products consisting essentially of the encapsulated corn kernels in a microwaveable package.

Abstract: A mixture and process for tempering feed grain by adding a natural surfactant in the form of a extract of the yucca plant to the grain. The yucca extract contains generally 10 to 11 percent sarsasaponin by weight which is diluted with water and sprayed on grain just prior to processing in rollers for flaking to increase water intake and gelatinization and may also contains small amounts of copper sulfate and sodium benzoate as perservatives. The mixture also contains a penetration agent, or surfactant, consisting of a compound known by the generic name of Oxirane and Nonylphenoxypoly (Ethyleneoxy) Ethanol at approximately a 10% volume/volume rate basis. A freeze resistant ingredient such as calcium chloride can also be added to improve resistance to cold temperatures for use in climates that encounter temperatures below 0.degree. Fahrenheit.

Abstract: Nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by coating raw nuts with an adhesive solution containing honey, followed by a coating of powdered sugar, roasting the coated nuts, preferably in oil, and then applying a coating of a dry mixture of sugar and salt. The adhesive solution employed in the initial coating step preferably comprises a mixture of honey, corn syrup, sucrose, carbohydrate gum and water. The final coating is tightly adherent after roasting.

Abstract: A process for sterilizing spices, in particular whole spices, by heat treatment in a sealed container at a temperature above 100.degree. C. and coating with an edible material. This provides profound sterilization without loss of aroma and taste.

Abstract: An edible composition is provided which is useful for binding solid food ingredients such as nuts, fruit, cereals and the like into flexible, moist bars. The binder composition comprises about 5-10% water, about 15-30% fat, and a mixture of sucrose and partially caramelized non-crystallizing sugar in a weight ratio of about 1:0.8-3.

Abstract: A mixture and process for tempering feed grain by adding a natural surfactant in the form of a extract of the yucca plant to the grain. The yucca extract contains generally 10 to 11 percent sarsasaponin by weight which is diluted with water and sprayed on grain just prior to processing in rollers for flaking to increase water intake and gelatinization. The mixture also contains small amounts of copper sulfate and sodium benzoate as preservatives. Combinations of the mixture can also be used such as combinations with other known grain tempering compositions. The grain tempering yucca extract mixture is either sprayed on the grain as it is dumped into a steam cabinet or is sprayed on the grain which is then allowed to sit in a conditioning tank for a predetermined period of time.

Abstract: A free-flowing uniformly flavorant coated unpopped corn and method of preparation thereof wherein the unpopped corn is essentially oil and fat-free and retains a substantial amount of added salt and flavorant upon popping in a hot air popper comprising unpopped corn coated with an adherent flavoring consisting essentially of an edible adhesive, e.g. gelatin, an edible salt and optional colorants and flavors.

Abstract: Polished rice or barley enriched with nutrients, wherein the nutrients are fixed in and on the grain by coating an oil/fat and/or a wax on the grains, coating the same with a hydrophilic emulsifier and further coating them with a starch-based coating agent. The enriched polished rice or barley has essential nutrients in good balance and quality-wise advantageous characteristics.

Abstract: The present invention provides a method of manufacturing dried rice, which is capable of allowing the cooking time to be reduced, and which allows the rice to have an appearance and a texture when cooked as excellent as rice cooked using an electric rice cooker. The method of manufacturing dried rice comprises as steps of: adjusting a water content of polished rice so that it reaches at least 23 wt % after the rice has been washed with water; soaking the rice in a sugar solution so as to allow the sugar to permeate the rice and to remove 6 to 38 wt % of the water contained in the rice; separating the sugar solution adhered to the rice; and drying the rice under conditions in which starch contained therein will not be pregelatinized.

Abstract: A composition for use in, preparing, a microwavable popcorn product with a sugar glaze. The composition includes a glazing blend combined with unpopped popcorn. The glazing blend includes an oil component, a sugar component, a water component and a lecithin component, with the water and lecithin being in amounts effective to form a glaze and to control heating of the blend to permit substantially complete popping of the corn without burning the blend.

Abstract: This invention provides a food material for puffing, which enables easy and uniform puffing without a special appliance and which has good taste, smell and texture. The food material for puffing comprises pre-gelatinized cereal grain, 0.2 to 11% by weight of ethyl alcohol, 0.25 to 16% by weight of fat and/or oil and if desirable other additives, the water content of said food material being between 5 and 45 weight %. The food material is used as a breakfast food or snack as well as for making rice crackers.

Abstract: Polished rice or barley enriched with nutrients, said nutrients being fixed in and on the grain by coating an oil/fat and a wax which do not melt at ordinary temperature but melt on heating. Said enriched polished rice or barley has essential nutrients in good balance and the nutrients can be retained on the grains when washing them before cooking.

Abstract: A mixture and process for tempering feed grain by adding a natural surfactant in the form of a extract of the yucca plant to the grain. The yucca extract contains generally 10 to 11 percent sarsasaponin by weight which is diluted with water and sprayed on grain just prior to processing in rollers for flaking to increase water intake and gelatinization. The mixture also contains small amounts of copper sulfate and sodium benzoate as preservatives. Combinations of the mixture can also be used such as combinations with other known grain tempering compositions. The grain tempering yucca extract mixture is either sprayed on the grain as it is dumped into a steam cabinet or is sprayed on the grain which is then allowed to sit in a conditioning tank for a predetermined period of time.

Abstract: Corn is popped, coated with caramel and cooled so that the caramel coating is hard and not sticky. The corn is loaded into molds in this condition and heated by blowing hot air over the corn so that the caramel coating is sticky. One or more blasts of air are jetted into the molds to stir the corn while heating. Then the molds are closed, compressing the corn into balls, cooled, and the balls ejected from the molds. Some parts of the molds are actuated by a cam surface wherein a roller follower is held against the cam surface by spring tension while other parts of the molds are actuated by air cylinder. A machine is illustrated with the mold units being mounted upon a circular mounting plate and rotated to six working stations with a dwell time at each working station.

Abstract: Preparation being effective against bad breath, particularly caused by strongly smelling food stuffs or cigarettes, alcohol and the like, consisting of cardamom seeds which are individually or jointly coated by a shell mass comprising a sugar mass or the like.

Abstract: Edible seeds and nuts having been stored at low preserving temperatures are treated so as to produce a roasted, salted product wherein the salt is strongly held without the use of oil additives. The process utilizes temperature-conditioning storage, a heat treatment which expands surface cells, spray treatment with an unsaturated sodium chloride solution, followed by roasting.

Abstract: An improved nutrient supplement is disclosed for enhancing the growth of mushroom mycelium in a compost bed comprising a particulate nutrient supplement having at least a partial coating of a hydrophobic material that is not readily assimilable by competing microorganisms in the compost.

Abstract: A process for applying a coating to an edible nut which comprises partially roasting the nut until the onset of flavor development, coating the nut with a sugar syrup containing slurry, subjecting the coated nut to a final roasting process until full flavor development, cooling the coated nut and recovering the product. The preferred sugar syrup is honey.

Abstract: A method for coating and infusing nut products with honey-sucrose solution for roasting, which method consists essentially of the steps of (1) preparing a solution comprising 50%-70% by weight sucrose, 10%-20% by weight honey and the balance water, (2) heating the solution to no greater than the soft-ball stage, (3) coating shelled nuts with the solution until the nuts become at least partially saturated with the solution, (4) drying the coated nuts at least to where there is no excess solution left to interrupt a subsequent roasting process, and (5) roasting the coated nuts until they have a golden brown transparent glaze.

Abstract: During the kilning of germinated barley in the course of a malting operation nitrosamines are usually formed and ultimately these end up in beer obtained from such malt. It has been found that such formation of nitrosamines can be suppressed even in the absence of sulphur dioxide when the germinated barley is treated with a solution or dispersion of saccharides before it is kilned.